Regular Menu

APPETIZERS

Chips and Salsa dè Rosa(GF)
Yellow corn chips served with locally crafted salsa.
3.18


Three Little Pigs
Three mini corn dogs. We took Field Roast dogs, dipped them in our homemade cornmeal batter and fried ’em up. Served with our special “ketch-aard” and Mojo mustard.
6.82


Obi-Won-Ton Plate (NV)
Sesame wontons filled with goat cheese, tamarind and spinach served with lemon ginger sauce.
7.73


Brie (NV)
Warmed Brie wedge topped with toasted, glazed nuts. Served with savory crackers, sliced Granny Smith apples, and seedless red grapes
11.36


Leia’s Tacos (GF)
Two hard or soft taco shells filled with GLC’s house made vegan taco ‘meat’, shredded romaine, diced tomatoes, and shredded aged cheddar. Served with side of salsa.
5.45


GLC Nachos (GF)
Corn chips, jalapenos, green chiles, black olives, pepper jack cheese, roma tomatoes, green onions and salsa.
8.18
Add vegan taco meat – 1.82
Add seasoned black beans – 1.82
Add vegan cheese – 1.82

Spicy Arugula Artichoke Dip
Fresh arugula and artichoke hearts blended into a creamy dip with a touch of ceyene. Topped with Parmesan and baked. Served with pita wedges.
7.73


ENTREES

(Not available for takeout)

Enchiladas* (GF)
Two corn tortillas filled with sharp white cheddar, queso fresco, green onions and tomatoes, topped with Spanish red sauce and served with forbidden rice and house green salad.
12.73
Add GLC’s vegan meat – 1.82


Tamales* (GF)
Two crimini mushroom filled tamales topped with Spanish red sauce and queso fresco. Served with forbidden rice and house green salad.
12.73


SANDWICHES

All sandwiches served with your choice of house
salad, cup of soup or chips and salsa. If you want it vegan, just ask!

Lowell
Vegan ‘ham’, green chilis, cheddar, baby greens, Roma tomato and chipotle aioli on a toasted whole-wheat hoagie bun.
10.45


FRAC
Lentil-sage Field Roast, apricot chutney, primrose Brie, fresh arugula and roma tomatoes toasted on ciabatta.
10.45


Picard
Lentil-sage Field Roast, roasted red onions, fresh mozzarella and creamy roasted garlic spread on toasted ciabatta bread. Served with vegan au jus.
10.45


Tycho
Garlic roasted Portobello mushroom cap, grilled red onions, mozzarella cheese and baby field greens. Finished with a house-made roasted Roma tomato aioli on toasted ciabatta.
10.45


Darth Reuben
Roasted tomato Field Roast, Ementhaler Swiss cheese, sauerkraut and house made remoulade, on toasted marbled rye.
10.45


Luna
Our gourmet grilled cheese done with Primrose Brie, fresh Mozzarella and aged Gouda with fresh Roma tomatoes on marbled rye. (add Field Roast – 1.82)
10.45


Wrap of Khan
Fajita seasoned strips of Field Roast tossed with grilled red onions and red bell peppers, melted pepper jack cheese and diced tomatoes. Drizzled with chipotle aioli and wrapped in a sun-dried tomato tortilla.
10.45


Zarkos’ Gyro
Greek spiced house made seitan sliced thin served in a warmed pita with Romaine lettuce, Roma tomatoes, Feta cheese and our own special tzatziki sauce.
10.45


Baron
Vegan ‘ham’ marinated in a tangy house made BBQ sauce, sharp cheddar cheese, sliced tomatoes and baby field greens served on toasted ciabatta bread.
10.45


The Enterprise
GLC’s own vegan burger patty, Dijon-mayo spread, grilled onions, lettuce, tomato and your choice of cheese on a toasted onion bun. Served with a pickle spear.
10.45


Captain Nemo
GLC’s own vegan chickpea salad and provolone cheese on a toasted whole-wheat hoagie with Romaine lettuce and fresh tomato. Served with a pickle spear.
10.45


The Champ
Fresh oven roasted zucchini, beets, grilled red onions, lemon-caper aioli, Swiss cheese and mixed field greens on toasted ciabatta.
10.45


ENTREE SALADS

All dressings are house made and vegan

Beet That
Sliced red beets, Granny Smith apple sticks, maple candied walnuts and Feta cheese on a bed of baby spinach leaves dressed in a sherry vinaigrette.
9.77


Summer Salad
Blueberries and strawberries tossed with mixed field greens, spiced-candied almonds and goat cheese in a vegan creamy mint dressing. Served with rustic bread slices.
9.77


Chef Salad
Vegan ham, mushrooms, tomatoes, cucumber and baby arugula tossed in ranch dressing and topped with vegan bacon bits and toasted sunflower seeds. Served with rustic bread slices.
9.77


Portobello Mushroom Salad
Baby field greens, pine nuts, aged Gouda and sun dried tomatoes tossed in vegan sherry basil vinaigrette topped with a sliced garlic roasted Portobello cap. Served with rustic bread slices.
9.77


Tofu “Chicken” Caesar Salad
Romaine lettuce tossed with Caesar dressing, grated Parmesan cheese, house made garlic croutons and topped with savory marinated roasted tofu slices.
8.41


Soup and Salad

Small house salad served with one of our delicious home made soups.
Cup – 7.27
Bowl – 9.77
Substitute a specialty salad – add 2.73


SOUPS

Served with sliced rustic bread

Split pea and vegan ‘ham.’
Cup – 4.09
Bowl – 5.91


Soup du jour – ask for today’s selection.
Cup – 4.09
Bowl – 5.91


DESSERTS

Ask your server for today’s delicious vegan selections.
Prices vary.


(NV) – Not available vegan. (GF) – Gluten free. * – Not available for takeout.

Our kitchen proudly serves you grub until 10pm Sunday-Thursday and 11pm on Friday and Saturday!